asolo - It sounds like your soup was much better than mine. I pretty much used bumblebeez's recipe to a T, except one big mistake: Although I halved the recipe I did not want expensive leftover crab rotting in my fridge so I dumped the whole 6oz container into it. Way overpowering. Not too much luck with my fresh spring rolls either. Actually I did not mind them too much, but seeing them sitting on my wife's plate uneaten (next to a barely touched bowl of soup) kind of ruined my enthusiasm for the whole meal. By the way, to cream the corn I sliced down each row of kernels and then scraped the corn with the back of my chef's knife. Four ears got me a cups worth in minutes and based on what was left behind on the cobs I think it was closer to the real thing than using a grater.

We've got a friend who is very lactose-intolerant. This is one of our favorite soups, and when she tried it, she loved it too! We're not vegetarian, but I've found this soup requires a vegetable broth. I always have a rich poultry-based stock in my frig, but it really does not work as well in this recipe as a veggie stock will. SPICY CORN CHOWDER with Coconut and Lime (revised from vegetarian cookbook) 4 cups good vegetable stock OR 4 cups water and a Knorr packet of dry mix Vegetable Soup (vegetarian base) two 1-lb bags of frozen white corn, preferably C&W brand 1/4 tsp red pepper flakes 32 oz (4 cups) plain coconut milk 1/2 to 3/4 tsp lemon pepper (different brands of lemon pepper have varying 'saltiness') OR, 1/2 tsp salt plus 1 tsp lemon juice Hot sauce to taste (we use Busha BrowneâÂÂs Pukka hot sauce, but standard Tabasco sauce can be subbed) 1/4 to 1/3 cup lime juice (you may not need all of it; season to taste only) - If using soup mix, bring water and KnorrâÂÂs packet to a boil, and simmer for 20 minutes. - Turn the heat back up, and bring back to a boil; add the corn and red pepper flakes. Cover, then simmer for 5 minutes. Uncover, turn off the heat and let cool to lukewarm. Do NOT try to blend soup while hot; your blender will erupt! - Add all other ingredients, being careful to add the hot sauce and lime juice to taste. Start with the 1/4 cup lime juice; add more if you like. - Puree in blender until reasonably smooth -- it won't be completely smooth unless you strain it, but you want it as smooth as possible to retain more fiber. - Reheat to serve; will keep 4-5 days in refrig. This makes 3 qts of soup: enough for 6 as a meal starter, or as a main course for 3-4.

Hope this link takes you to the answers on the cooking forum. Here is a link that might be useful: Corn Chowder

Sounds yummy....think I might also add a stalk of celery, diced to the pepper and onion sauteed in the bacon fat tho... Linda C